FOCCACIA BREAD
This delicious, savory bread pairs well with practically any meal. This recipe was originally the brainchild of Sherrielee, a member of Lowcarbfriends. This is my revised gluten-free version which can be enjoyed by practically everyone. My husband likes it as a medium for butter!! Click on the image to view a larger pic. Also, check this LINK - I was playing with the recipe.
8 oz regular cream cheese, softened (250 g)
4 large eggs
1 cup Gluten-free Bake Mix (250 mL) or Use GF Bake mix 2 and 1/2 tsp unflav. gelatin
1/2 cup almond flour (125 mL)
2 tbsp Parmesan cheese (25 mL)
1 tsp crushed garlic (5 mL)
1/2 tsp baking powder (2 mL)
1/2 tsp baking soda (2 mL)
1/4 tsp No Salt, OR salt (1 mL)
1/4 tsp white pepper (1 mL)
1 cup grated Monterey Jack cheese (250 mL)
3/4 tsp Italian herb seasoning (3 mL)
2 tbsp light-tasting olive oil (25 mL)
In food processor, combine cream cheese and eggs; process. Add Gluten-free Bake Mix, almond flour, Parmesan cheese, crushed garlic, baking powder, baking soda, No Salt or salt and white pepper; process. Stir in Monterey Jack cheese. (Sometimes I process it in; not sure which is the best way yet.)
Line a jelly roll pan with foil or parchment paper. Spray with nonstick cooking spray. Carefully spread batter over the pan, leaving a 1-inch (2.5 cm) border free of batter around the perimeter. Sprinkle with Italian herb seasoning. Bake in 350°F (180°C) oven 25 to 30 minutes, or until turning brown. Use a pastry brush (or clean paint brush used for kitchen purposes only) to spread the oil evenly on the baked bread. Slice into 4 sections vertically and into 3 sections horizontally. Serve while warm, if possible.
Helpful Hints: This bread is rich and filling. I can only have 2 slices tops. It is definitely self-limiting.
Yield: 12 servings
1
serving
215.0
calories
9.2
g protein
18.1
g fat
3.3
g net carbs
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